CatPoet

I could dig up the recipe for Hole cake ( Hålakaka), my grandmother's recipe and it is half rye and half wheat, soft bread that can be made into Örfilar ( A clip around the ear) which is a square soft bread and easy to make. Rye is such a popular thing even for those who want less carbs. In Sweden most breads are a mix of wheat and rye. It doesnt have the wow factor of ciabata but it taste great. I love with smoked turkey or goat cheese or pike spread... Oh I am now drooling. Does it sound nice? Or you could make tunnbröd, that has become popular and is called Nordic wrap, but you need to be two to make or you will work your self to death and the one my family makes is half barley half wheat.

Soba. It has to be curry, it been curry night for my husband on Saturday for the last 40 odd years, only Christmas and birthday may change it but 4 curries a month is a must. Darienne: Lime is a citrus fruit and therefor a no go. I will see if I can afford wine, that is expensive here and trust me, most cheap bottle of wine here taste like liking the carpet of a old folk home for incontinent foxes .

Sylvia, give me a favorite recipe on pirozhok, pastiso and makaronia me kima. It looks yummy from what I can see and i do bake pirogi our form of pirozhok, so the dough isnt the problem. Cant make moussaka yet since aubergines are hard to come by this year.

Sunday dinner, pulled pork, potatoes, salad and sour cream and herb sauce.

My unhealthy lunch of herb and goat cheese mix, on lettuce leaf and tomatoes and pretzels and summer set vintage cheddar.

Tonkatsu sauce sadly contains citrus fruit, I learned that the hard way. Soy is common in Sweden, we even back in day brewed our own and it was something that was shipped here along with tea from China . So soy, we have that and uses it a lot. Right now I have Chinese mushroom soy, Japanese dark and light and also Ketjap manis. Prep time isnt a big issue, I have time due to my husband being home 1½ hours before dinner.

It that time of month when I set my monthly menu and I am starting to get bored with what we eat even though we dont eat the same stuff all the time, it just that I cant figure out anything new and lovely. So this is the base ingredients I have, I base on the meat. Monday: high grade ground beef. Tuesday: Smoked sausages, thick and thin kind, not spicy but not bland either. Wednesday: Salmon Thursday: medium grade ground beef Saturday: Chicken and stew pork for curries Sunday Pork loin, dessert. I need four Ideas for all of them except the sausages there I only need two ideas for what to have with them, I have already figured out Fridays dinner. And here comes the tricky part, it cant contain any types of citrus fruit, roses, coffee, mold cheese, pre made stuff (it has to be from scratch), fresh tomatoes is a no go but tinned works, no mushrooms or offal . We dont do child friendly dinner because then our 2 year old refuses to eat. Please remember I am on tight budget so scallops and lobster is a bit to expensive and I cannot source curry leafs at all ( I tried). I have a well stocked spice cabinet and will stock up on canned beans , lentils , rice and other stuff. Yes I used canned beans because it is too much hassle in my kitchen and with 2 year old to soak and cook beans. So please help me! Oh and no spam fritters with ramen burgers, saw that on popsugar yesterday and no thanks.

Heidih the loquat we have is so flavourful, it is rich sweet and a bit flowery taste. I have had one loquat dessert, like a trifle, it was yummy.

Well André, I always been told to remove the liquid and I have eaten salty grav lax from relatives that are getting a bit forgetful. I dont think you need to turn when it vaccum sealed. You can do this to other fatty fishes if you want to. Cant you change setting on your fridge, it too cool for most things.

I am going to see if I can get loquats, I want to make pie of it. So far I only found them at the second chance fruit store, but sadly most of them have gone so far they are for wine use and not cake.

But could be just that the juices doesn't realizes due to being vacuum. Salty grav lax is a proof of a lazy chef and also it really important to get even, so thick with thin end. Why I dont know but it doesn't taste good when you lay thick with thick.. Smithy, grav lax is soul food from where my mum comes from, my father learned and ace it, they still argue which pepper it should be,

I called my father and he said, IF the salmon sits in its own liquid it can re-adsorb it and that makes the salmon horrible salty. So that was what most likely went wrong. He should know , he is great on making grav lax, which is a salt and sugar cured fish. This is the family recipe for gravlax. Grav lax. 1 kilo salmon, middle part is to prefer. bone free.2 teaspoon vitpepper or black pepper coursly crushed4 tablespoon salt4 tablespoon sugarDill weed, a lot of Dill weed. ( two hands full or more said dad) Cut the salmon in to two parts. Sandwich the filet meat side towards each other on, make sure they are of equal height. So thin end goes on top thick end.Now you have the plan, lets start building. Dry the filet of with a towel. Mix salt, sugar and pepper. Take 1/3 of the mixture and rubs this into both filet.Lay one filet in a plastic bag, add half of the dill weed, sprinkle the rest of the salt/sugar over, add the rest of the dill weed and the other place salmon filet on top as planned. Seal the bag and leave on a plate in the fridge.Turn the bag every 3-4 hours, just so the bottom becomes top and vice versa. You can sleep at night, no need to turn then. This will take two days, if liquid is forming, remove it. This is what is making the salmon too salty. the salmon will re-absorb the liquid. Clean of the dill and pepper and salt with a towel or a cloth and then slice in thin slices. Enjoy with Grav lax sauce or just as they are.

I dont have the recipe exactly, but we used to tender cook the salsify, make a thick bechamel sauce, slice the root into coins, layer in a casserole dish, pour the white sauce over, just to cover and lube it all up and then good cheese on top and bake until golden on high heat.

Well even when you do gravad lax, which uses more sugar and salt to cure, it doesnt get extremely salty either . Maybe it is the vacuum that did it? I used to make gravad lax ( buried salmon if you translate it literally ), no vacuum and you washed the salt away when the curing was done. Lovely food even if it takes sometime to do it.

I didnt make these today but I am so proud of it. It was my daughters birthday cake, everything but the stalk of the bulrush is edible. The bottom is a white cake, with lactosefree butter cream, chocolate pudding dirt and cookie crumb soil, toffee button and fudge rocks . The logs are swiss rolls dark chocolate sponge filled with toffee cream and dulce de leche and then covered in chocolate mousse. The tail and the bulrush is left over cake mixed with butter cream and chocolate pudding. My daughter grab the tail the first things she did, but she didnt eat it because we are not used to the chemical taste of food colouring here and the green store bought sugar paste just tasted food colouring, next time I be using slightly less green marzipan that I know taste good. But the logs and the ground was yummy and every one liked the fudge rocks.

Wouldnt suprise me, this was the most popular pattern for not that well to do people at the time, it was cheaper then most and look stunning and came in two colours, Gold which I have and Silver which my sister has.

I had to google it, salsify can be anything from a white root to a black. Oyster plant is aparently either purple salsify or sconzonera roots ( black salsify). Well have only grown and eaten the black skinned salsify and we called them Poorman's asparagus . I use a drop of distilled vinegar in the water so they wont discolour. Blanch it quickly if used for something else then boiling. We used to use them as potatoes when I was little. Boiled, fried, baked and made into soup. http://www.rivercottage.net/recipes/salsify-and-scorzonera-gratin/ this recipe looks intressting, just use 8 roots of the same and see what happens. What ever you do, dont eat it raw, that can give really bad tummy aches.

We steep saffron in little bit of vodka to get it going. I use saffron at least 4 times a year. Most often at Christmas when it is cheap.

Soba: You cant get hold of Vicia faba ( Broad bean/ field beans) ? That is fava too.

Do you want to cut bread or cake? Because Stainless Steel Cake knifes goes up to 16 inches and I can find them on Amazon.com.

We had curry, a simple Balti Korma.

You can get honey rum from Grand Canaria, it is really lovely. Yes Midsummar Eve is THE family holiday during summer.

My lunch today was a piece of pie. I used left overs meat sauce ( didnt have the energy to make pizza rolls) and heinz baked beans and added it to a pie crust, savoury custard on top and then 5 minutes before done I added crushed up taco shells and with some butter to make a crumble. The pie was lovely, except for the fact I used another type of lactose free butter then I normally use and the crust tasted toffee biscuits. Well now we know, in sweet stuff this butter is ace in savoury I use the other brand.

What my friend has figured out is it depends on where people came from, which words they use for the cut of meat and then you have just the made up ones to make a crappy meat part sound cool. Like in ground beef can be sold as hamburger, hamburger ground, ground hamburger, minced meat ( this is rare in the USA), ground beef . Here comes the problem in some areas Hamburger is sold as patty / rissoles / slider / hamburger and in those areas the meat isnt called hamburger but ground. It must be hard for you lot, think how it is for some one who for the first time tries to make an American recipe? Well I didnt use ground beef but hamburger patties the first time I did a recipe called for 1 pound hambugers, it did taste good but yeah was a bit weird.

Smithy: I have a lot of plates, it was bought for my great grand mothers wedding, every guest bought one "set" to have at the wedding, which meant there was as many plates as guests, I know I have over 12 of each, I haven't counted them.